method

Preheat the oven to 360¢ªF.

Mix the rhubarb, sweetener, ginger, and vanilla pod in a heatproof baking dish and place in the oven for 20–25 minutes, until the rhubarb is soft. Transfer the mixture to a large bowl, discarding the vanilla pod, and set aside to cool.

When cool, stir in the vanilla pudding, using a swirling action to marble the mixture. Spoon into 4 sundae glasses and refrigerate for 2–3 hours. Top with the yogurt before serving.

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